Shade from capelin - dish of fishermen

There are many dishes that have their own interestinghistory. A cupboard of capelin is one of those. This food was previously prepared from the small things that had just been caught. Once the fishermen made a dish right on the beach - after all, the small fry too had to get it somewhere, and wanted to eat. In addition, the recipe for a cupboard of capelin or other small fish is simple to perform, and the dish itself turns out to be delicious, fragrant, hearty, appetizing.

Today's reality

Now a cup of capelin began to be served even insome fish restaurants. But for friends or domestic it can always be cooked in the kitchen. It turns out cool and fast. To a hot fish it is good to serve a boiled potato, but a cold one - it is optimal as a snack for a foam drink. Well, are you ready to try? Then proceed!

Ingredients

The products necessary for cooking are not particularly complicated and expensive. The main thing that we need:

• a pound of capelin (in fresh or freshly frozen form);
• a pair of large bulbs;
• spices (bay leaf, fragrant and black pepper peas, a little cinnamon);
• salt and sugar;
• lemon juice;
• Lenten oil.

Yes, and do not forget the zest: brewed black tea in the amount of one or two large spoons. Now proceed directly to the preparation of the dish.

Shade from capelin recipe with photo (step by step)

We wash the fish in running water. If a freshly frozen product is used, it is initially thawed naturally, and not under hot water or in a microwave oven. Eviscerate capelin is not required.

In a bowl, pour salt and sugar, add cinnamon(little bit). Earlier fishermen did well without this spice, but it is worth noting that it gives the dish a special taste. After squeezing out the juice from half a lemon.

At the same time we make tea black - stronger. We strain it from the tea leaves and pour it into a bowl with spices and lemon. A couple of tablespoons is enough, but pay attention: the welding should be strong!

When it cools down, add refined oil to the dressing (also a few spoons - by eye).

Onion is peeled and cut into half rings.

Prepared capelin or any other shallowfish, lay a layer on the bottom of a deep frying pan. And on top - a layer of onion, cut into a semicircle and a couple of leaves of the laurel. Then again a layer of fish - a layer of onions with laurel.

All this is filled with previously prepared filling. And from above place the plate in the size of the frying pan, pressing the top layer (you can use the lid from the smaller griddle). This is done in order to prevent the fish from "jumping" when it will be prepared.

We put on a small fire and cook for about half an houror forty minutes. In principle, the dish will be ready in 20 minutes, but we need to ensure that the bones become soft, and you can eat capelin whole, without removing the ridge.

How to taste?

The capelin from capelin is ready for use. We serve the table in a hot form, sprinkling with fresh herbs (dill, for example), decorating with a slice of lemon. As a side dish, you can confidently use boiled potatoes (suitable even in uniforms), rice and vegetable salad. And if it remains, you can use a cupboard from capelin (a recipe with a photo attached) and in a cold form. This fish is suitable as an excellent snack for a cool beer. This dish is not a shame to treat guests. Although it is cheap, but the yummy is incredible - just lick your fingers.

Some facts and recommendations

• Shkara is also mentioned in the literature. For example, the writer Kuprin succulently and vividly describes this dish in Balaklava (the cycle "Listrigony"). However, there is mentioned a similar dish of mackerel - very tasty, simple, which our great-grandfathers still remember. True, Kuprin's characters prepare the scale somewhat differently.
• It is best for this food to choose fish fatter, and a real culinary delicacy is obtained when capelin with caviar.
• By the way, when choosing the main product,come in handy grandmother's advice: fresh fish should be taken in months, where the names have a letter "p". For example, January to February, March, April, September or October, November to December - at this time the fish is the most fatty, delicious. And in May, June, July and August, on the contrary, thin small things.
• In principle, the scale will go and freshly frozencapelin, and some other varieties of small fry are also good. For example, in modern fish restaurants you can often see in the menu a similar dish from sultanka, sprat, Baltic herring.
• It is permissible, as a variation, to alternate layerscapelin with layers of very thinly chopped potatoes. Only this root must be necessarily brewed varieties, and not strong, because it dictates the very profile of the food. Some home cooks also add Korean carrots. But still, it is best not to do so, but to serve a side dish (carrots and potatoes - separately), watering the broth from under the scale.

This dish deserves attention. It has a wonderful taste, and also combines the aromas of spices and the tea aftertaste. It can be used not only as an everyday dish, but also to offer to guests, under a glass of beer.